Butterflied Cornish Hens Rubbed with Lemon Garlic Butter
Submitted by ppadovano
Butterflied Cornish game hens grilled with ancho chile and finished with a bold lemon garlic compound butter. Impressive enough for company, simple enough for any night.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minButterflying Cornish hens is the fastest route to crispy, evenly grilled birds that look like they belong on a restaurant plate.
A dusting of smoky ancho chile powder adds warmth without heat, while the real star is a lemon garlic compound butter made from juice reduced to a sticky, intense syrup.
Slather it on the moment the hens leave the grill and watch it melt into golden, garlicky pools across the crispy skin.
Pair with roasted fingerling potatoes or a bright arugula salad to balance all that richness.
Pro Tips
- Use kitchen shears to butterfly the hens. Cut along both sides of the backbone, remove it, then press the bird flat.
- The lemon reduction should coat the back of a spoon before you blend it with butter. Too thin and the butter won’t have enough punch.
- Keep the grill at medium-low. High heat will char the skin before the meat cooks through.
Ingredients
Directions
Prepare a wood or charcoal fire and let it burn down to embers.
In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey.
Set aside In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper.
Reserve.
Brush the hens with olive oil and season with salt and freshly ground pepper.
Sprinkle with the ancho chile powder and grill skin side down over medium low heat, covered, for 15 minutes.
The skin should be brown and crispy.
Turn the hens over and cook an additional 5 minuets or until done.
Remove from the grill and rub them generously with the room temperature Lemon Garlic Butter.
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